Thai Mango Sticky Rice (Print)

A sweet fusion of ripe mango and coconut-infused sticky rice with toasted sesame garnish.

# Components:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water, sufficient for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# Directions:

01 - Rinse glutinous rice under cold water until clear, then soak it in water for at least 4 hours or overnight.
02 - Drain the rice and steam it in a cheesecloth-lined steamer basket for 25 to 30 minutes until tender.
03 - Simmer coconut milk, sugar, and salt over medium heat, stirring until sugar dissolves. Avoid boiling.
04 - Transfer steamed rice to a mixing bowl, pour in three-quarters of the coconut sauce, and stir gently to coat. Cover and let absorb sauce for 10 to 15 minutes.
05 - Peel and slice the mangoes into serving pieces.
06 - Plate sticky rice, arrange mango slices alongside, drizzle with remaining coconut sauce, and optionally garnish with coconut cream and toasted seeds or mung beans.

# Expert Advice:

01 -
  • The rice absorbs coconut flavor in a way that feels like comfort food but tastes like a special occasion.
  • It's genuinely easier to make than most people think—mostly just waiting, not complicated techniques.
  • One batch feeds four people or just you twice if you're having a quiet night in.
02 -
  • Underripe mangoes will make the whole dish disappointing—the fruit should be soft, fragrant, and sweet when you bite into it.
  • Don't refrigerate it after assembling or the rice will firm up and lose its creamy texture; eat it fresh or reheat the rice gently before serving.
03 -
  • Make the rice earlier in the day, store it in an airtight container, and gently warm it in the steamer for 5 minutes before plating if you want to serve it later.
  • The remaining coconut sauce keeps in the fridge for a week and is incredible drizzled over vanilla ice cream or fresh berries.
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